Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 one little tiny point - I strongly believe in the theory of eating whatever was available up to 100 years ago or so, and I love Will's 3rd point below, but I would say to be moderate with the maple syrup... While this commodity WAS available, and is a great natural resource (I say that - I haven't checked labels - I am sure the distributors have found some way of adulterating it...), people would have been limited to the amount of syrup their community could tap each year, rather than being able to go and lift a bottle off the shelf every week, and I am sure our taste buds have become jaded - I have no evidence but would imagine that a little could have gone a long way in the past. Just my gut feeling... Janette > I'm interested in good local grain as well and plan to have a good > selection in the > warehouse sometime soon (we need someone to help bring it in!) I do buy > hundreds of > pounds of Certified Organic Local BARLEY, RYE, OATS, TRITCALE & FLAX a > month to > sprout for my Restoration Raw Pet Food. Most often I buy from commercial > suppliers such > as BUCKWHEAT GROWERS COOP in Western MN, but I also know individual > farmers, some > of whom sell organic grain, planted and harvested with horses. Next best > thing to growing > your own! Here's what I know: > > 1) HERITAGE WHEATS do not have the gluten problems of commodity wheat > (which is > selected for high production/low quality).I still avoid wheat in my pet > food because of > allergies > > 2) Try SPELT if you want flavor and a less allergy-reactive wheat. NOTE: > many celiac > people or those with leaky gut syndrome need to get on something like the > GAPS program > before trying ANY gluten-bearing grain. Some may never be able to eat these > grains. > > 3) Skip rolled oats, steel-cut oats, oat meal and any smashed oat grain. > The germ was > destroyed when it was crushed or cut and is most certainly rancid (toxic, > carcinogenic). > Soak and boil WHOLE OAT GROATS (as per the NT cookbook) for the best taste > treat you > can have with oats. Add lots of butter, cream, maple syrup! > > 4) Be sure to SOAK (and ideally SPROUT) your cereal grains before eating. > > 5) Store your grains in a cool dark space. REFRIGERATE OR FREEZE your > flour. Better yet > get your own grinder and mill it just prior to cooking. Ironically, white > flour is safer than > whole wheat flour after storage because white has no germ in it. Likewise, > after storage, > flour sprayed or gassed with ethoxyquin, BHT, or BHA is arguably safer > than untreated > organic flour. > > 6) Avoid commercial GRANOLA (even from the coop) because they are all made > with rolled > grains plus they are stored at room temperature. > > 7) I think most people know to avoid all EXTRUDED GRAIN CEREALS as these > things are > freaky foods, certainly not healthy and likely to cause health problems, > again see the NT > cookbook for the full expose. > > If you are still among the few Americans who can still eat grains without > getting sick, get > down on your knees and say a little prayer of gratitude! > > Will Winter > Traditional Foods Warehouse/Buying Club > > Quote Link to comment Share on other sites More sharing options...
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